4-Layer Dark Chocolate-Raspberry Cake – a delicious recipe with sugar, flour, Dutch, baking powder, baking soda, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine first 6 ingredients in a large bowl, and make a well in center of mixture.
2
Stir together eggs and next 3 ingredients; add to dry ingredients. Beat at low speed with an electric mixer just until blended. Beat at medium speed 2 minutes. Stir in boiling water. Pour batter into 2 greased and floured 9-inch round cakepans.
3
Bake at 350u00b0 for 35 minutes or until cake begins to pull away from sides of pan and a wooden pick inserted in center of each layer comes out almost clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
4
Split layers horizontally. Spread Raspberry Filling evenly between layers. Spread Dark Chocolate Frosting on top and sides of cake. Garnish, if desired.
1528
kcal
Calories
100
g
Fat
154
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 cups sugar, 1 3/4 cups all-purpose flour, 3/4 cup Dutch-process cocoa, 1 1/2 teaspoons baking powder, and more.
Yes, 4-Layer Dark Chocolate-Raspberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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